Journal of the American Society for Horticultural Science · 1978 · 24 citations · 0 references
AgricultureFood ScienceHorticultural SciencesFood ChemistryFruit SciencePostharvest PhysiologyFruit PhysiologyFruit QualityFruit Quality EvaluationFruit StorageFruit TextureTexture ChangesCalcium Physiology In FruitCalcium Treatment Effects On TextureFirmnessFlesh TextureFruit Texture AnalysisImmersionPostharvest Physiology Of FruitsTexture Modification
Abstract Calcium (Ca) moved rapidly into sweet cherry fruit ( Prunus avium L.) flesh and reached a maximum in 7 days after a postharvest calcium chloride (CaCl 2 ) dip. Flesh Ca content was increased by increasing the CaCl 2 or thickener concentration or by prolonged immersion time in the dipping solution. After 21 days of 0°C storage, texture attributes of fruit firmness and bioyield were positively correlated with fresh Ca levels.